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Hello, this are my thought on my meal here last June. Please click here for full commentary and photography: HERE   Noma = Nordisk + Mad = Nordic + Food. A simple name reveals a simple aim.  

No, this summer we're all about . . . .   http://www.youtube.com/watch?v=9gi6hhkSjTQ

Actually, the DO maintain a wait list.   They love to tell you stories of people hopping on a plane from, say, Berlin to rush over when they learn a table has opened up for them that night.

Home with the flu and catching up on some dvr'd shows. I watch David Chang's "Mind of a Chef" which has its last episode on NOMA and Rene Redzepi. I have no doubt NOMA is a great restaurant and Rene a great chef but I have to say that there was not one dish that he made (composed :)) that was calling my name to eat. Just didn't look that appetizing. So I think I'm going to wait for this Nordic thing to pass. Which I think it will.

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Tony Bourdain visits Noma in the most recent Parts Unknown. Really gorgeous photography in this ep.

Saw this last night and was impressed. And after getting a closer look at the Rene and the restaurant, I think many of the "New Nordic" arrivals over here miss the point of Redzepi's concept and are simply trying to monetize what I think will turn out to be a temporary fad.

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Tony Bourdain visits Noma in the most recent Parts Unknown. Really gorgeous photography in this ep.

Saw this last night and was impressed. And after getting a closer look at the Rene and the restaurant, I think many of the "New Nordic" arrivals over here miss the point of Redzepi's concept and are simply trying to monetize what I think will turn out to be a temporary fad.

 

 

People are obviously missing the point if they think you can serve a cuisine that is philosophically based on being tied to its locaility anywhere other than where it arose.

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Tony Bourdain visits Noma in the most recent Parts Unknown. Really gorgeous photography in this ep.

Saw this last night and was impressed. And after getting a closer look at the Rene and the restaurant, I think many of the "New Nordic" arrivals over here miss the point of Redzepi's concept and are simply trying to monetize what I think will turn out to be a temporary fad.

 

 

People are obviously missing the point if they think you can serve a cuisine that is philosophically based on being tied to its locaility anywhere other than where it arose.

 

You can replicate the philosophy and the tenants just not the ingredients.

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